In an ice-filled Collins glass, combine Mezcal, Port, juices, ginger syrup, and bitters. Swizzle by spinning a swizzle stick or bar spoon in the glass. Add more ice as needed and garnish with apple chip, cinnamon stick, and sugarcane sliver.

Chop ginger into small pieces; place in a pot with sugar and water; bring to a boil. After 15 minutes, reduce heat and simmer for an additional 15 minutes. Remove from heat to cool. Blend, then strain.

Slice apples across the core into slices about 1/4 inch thick. Place slices into a Cryovac with Port, apple juice, lime juice, and ginger syrup to compress and leave overnight. Remove slices and place in a food dehydrator for two days at 135°F.